Step 1

Heat a large soup pot, or a Dutch oven over medium heat. Add the butter and chopped onions. Saute for about 10 minutes, stirring frequently until the onions are soft and golden.

Step 2

Add the chopped garlic, stir and cook until fragrant.

Step 3

Add crushed tomatoes with juice, chicken broth, chopped basil, sugar, vinegar and pepper. Stir and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Stir occasionally.

Step 4

If you want a smooth textured soup do this step, otherwise, go to the next step. Use a high-speed or immersion blender to smooth out the soup. The soup is hot, so be careful and blend a bit at a time for an even texture.

Step 5

Use a high-speed blender and blend small amounts of the soup until it is smooth. Pour the soup back into the pot to finish cooking. You can also use an immersion blender directly in the soup pot. The soup is hot, so be careful and blend a bit at a time for an even texture.

Step 6

Add cream and the parmesan cheese to the pot, stir well and heat on low to a simmer for five minutes.

Step 7

Serve the soup hot, and you can add some additional cream, parmesan cheese and basil on top for a garnish.

Step 8

Store leftover soup in an airtight container in the refrigerator for up to three days.